Weeknight95min

Croatian Walnut Roll (Gužvara)

Name: Croatian Walnut Roll (Gužvara)
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8 servings
Ingredients: 450.00 grams Plain Flour; 55.00 grams Caster Sugar; 2.00 Yeast; 0.50 teaspoons Salt; 6.00 Milk; 2.00 pieces Eggs; 30.00 grams Butter; 140.00 grams Walnuts; 85.00 grams Butter; 85.00 grams Brown Sugar; 1.00 teaspoons Cinnamon; 1.00 Milk; 1.00 Icing Sugar

A traditional Croatian dessert featuring a rich, yeasted dough filled with a sweet and nutty walnut filling. This rolled pastry is baked until golden brown and then dusted with icing sugar for a delightful treat. Perfect for sharing with family and friends.

Sara Björnsdóttir

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Contains:GlutenEggTree NutDairy

Ingredients

Adjust servings

For the Filling

4.9 oz(140 g)
walnuts
1 tsp
cinnamon

For Glazing

1
icing sugar

For the Dough

16 oz(450 g)
plain flour
1.9 oz(55 g)
caster sugar
2
yeast
½ tsp
salt
6
milk
2
eggs
1.1 oz(30 g)
butter
3 oz(85 g)
butter
3 oz(85 g)
brown sugar
1
milk

Instructions

0/3 done

Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly.
In a large bowl, combine the flour, salt, yeast, softened butter (85g), sugar (caster sugar and brown sugar) and milk (6oz) until a shaggy dough forms. Add the beaten eggs. Knead well for 5-7 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 2 hours, or until doubled in size. Gently punch down the dough and knead lightly for 1 minute.
~134m
Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into an oblong approximately 12 inches by 8 inches. For the filling, combine the walnuts and cinnamon in a bowl. Divide the filling evenly between the two dough oblongs, spreading it across each piece. Starting from the long side, tightly roll each oblong into a 12-inch log. Place the logs side by side, touching each other, on a greased baking sheet. Cover the logs and let them rise for about 40 minutes. Preheat the oven to 200ºC (425ºF). Bake for 30-35 minutes, or until the rolls are well risen and golden brown. The bread should sound hollow when tapped on the base.
~75m